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Lactobacillus paracasei with antioxidant activity and application thereof

A technology of anti-oxidative activity and side cheese, which is applied in the direction of Lactobacillus, cheese substitutes, applications, etc., can solve the problems of large differences in probiotic activity, achieve good gastrointestinal environmental tolerance, rich nutrition, and good inhibition The effect of action

Inactive Publication Date: 2016-03-16
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strain-specific probiotic activity of lactic acid bacteria, the probiotic activity of different strains varies greatly

Method used

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  • Lactobacillus paracasei with antioxidant activity and application thereof
  • Lactobacillus paracasei with antioxidant activity and application thereof
  • Lactobacillus paracasei with antioxidant activity and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Screening and identification of bacterial strains.

[0025] The isolated bacterial strain Lactobacillus paracasei NCU622 of the present invention is obtained from isolation and screening from Chinese naturally fermented yoghurt, and the specific isolation and identification steps are as follows:

[0026] (1) Isolation and cultivation of strains.

[0027] Chinese naturally fermented yoghurts from different sources were taken, and a 10-fold gradient dilution method was used to select an appropriate dilution, and spread on the primary screening plate medium (MRS solid medium supplemented with bromocresol purple), and cultured at 37°C for 24 ~48h, compare the colony morphology in the petri dish, and select the strain with fast growth, large colony and large yellow bacterial circle. The strains selected by the primary screening were transferred to the secondary screening plate medium and cultured anaerobically at 37°C. Select the strains with larger, more obviou...

Embodiment 2

[0037] Example 2: Analysis of growth metabolism of Lactobacillus paracasei NCU622.

[0038] Lactobacillus paracasei NCU622 was inoculated in MRS liquid medium and cultured in a constant temperature incubator at 37°C. Samples were taken at 32, 36, 40, 44, 48, 52, and 56 hours to measure pH, acidity, glucose, lactic acid, and acetic acid concentrations.

[0039] The concentrations of glucose, lactic acid and acetic acid were determined by high performance liquid chromatography. Use H 2 SO 4 (6mmol / L) is the mobile phase, the flow rate is 0.5mL / min, each injection is 20μL, the column temperature is kept at 45°C, and the glucose is detected with a differential detector, and the lactic acid and acetic acid are detected with a UV detector (205nm). to test. Qualitative and quantitative were performed according to retention time and peak area.

[0040] Lactobacillus paracasei will metabolize glucose to produce lactic acid during the fermentation process, thereby reducing the pH v...

Embodiment 3

[0041] Example 3: Gastrointestinal tolerance test.

[0042] By simulating the human digestive tract environment, the survival ability of Lactobacillus paracasei NCU622 in the gastrointestinal tract was explored, so as to provide a reference for whether this strain of lactic acid bacteria can play a health-promoting role in the human digestive tract environment.

[0043] (1) Tolerance of artificial gastric juice and artificial intestinal juice.

[0044] After the activation of Lactobacillus paracasei NCU622, centrifuge (4500r / min, 10min), remove the supernatant, transfer the bacteria into artificial gastric juice and artificial intestinal juice respectively, and cultivate at a constant temperature of 37°C. The samples in the artificial gastric juice were sampled at 0, 1, 2, and 3 hours, and the samples in the artificial intestinal juice were sampled at 0, 1, 2, 3, and 4 hours, and the bacterial concentration in the sample liquid was determined by colony plate counting method. ...

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Abstract

The invention provides lactobacillus paracasei with antioxidant activity and application thereof, in particular to a new strain of lactobacillus paracasei NCU662. The preservation number is CGMCC 11886. The invention further relates to a composition containing the bacterial strain. The bacterial strain or the composition of the bacterial strain has certain antioxidant activity. Besides, the bacterial strain and the composition of the bacterial strain also have good gastrointestinal tract environment endurance and high adhesion performance and have a good inhibition function on gram-positive and gram-negative pathogenic bacteria. The bacterial strain can be a composition in a food mode and can be used for fermenting bulk fruits and vegetables to produce probiotics efficient fermented fruit and vegetable products, such as pickle, beverages and pulp, which are sour, fresh, delicious, rich in nutrition, strong in natural fruit and vegetable flavor and good in health-care function. No essence and flavor, pigment, acidulant, stabilizer, preservative or other food additives need to be added to the products, and all flavors are generated from probiotics fermented fruit and vegetable raw materials.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a strain of Lactobacillus paracasei with antioxidant activity. Background technique [0002] Probiotics refer to a class of active microorganisms that have beneficial effects on the host. By colonizing the host's intestinal tract and reproductive system, they can produce definite health effects on the host, thereby improving the micro-ecological balance in the host and exerting beneficial effects. general term. As the most representative genus of probiotics, lactic acid bacteria can help digestion, promote the absorption of nutrients, relieve lactose intolerance, prevent and treat diarrhea, regulate intestinal flora and relieve constipation, regulate the body's immune function, reduce blood Total cholesterol, improvement of allergic diseases caused by food, anti-aging and anti-tumor and other physiological activities. [0003] Oxidation is an essential process for life,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20A23L19/00A23C9/123A23C19/032C12R1/245
CPCA23C9/1234A23C19/0323C12R2001/245C12N1/205A23V2400/11
Inventor 谢明勇熊涛宋苏华帅高平关倩倩
Owner NANCHANG UNIV
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